FIELD: food industry. SUBSTANCE: method involves coating tomato paste with preserving surface layer 1-5 cm thick consisting of mixture of pasteurized and boiled whey produced by diluting, cooking and centrifuging tomato pomace, and salt taken in the amount of 20-25% of the mass of whey. EFFECT: higher efficiency.
Title | Year | Author | Number |
---|---|---|---|
METHOD OF PRODUCING MEAT-AND-VEGETABLE PRESERVES | 2001 |
|
RU2194408C2 |
METHOD OF PRODUCING MEAT-AND-VEGETABLE PRESERVES | 2001 |
|
RU2194409C2 |
METHOD OF PRODUCING MEAT-AND-VEGETABLE PRESERVES | 2001 |
|
RU2194410C2 |
METHOD OF PRODUCING MEAT-AND-VEGETABLE PRESERVES | 2001 |
|
RU2194411C2 |
METHOD OF PRODUCING MEAT-AND-VEGETABLE PRESERVES | 2001 |
|
RU2194414C2 |
METHOD OF PRODUCING MEAT-AND-VEGETABLE PRESERVES | 2001 |
|
RU2194407C2 |
METHOD OF PRODUCING MEAT-AND-VEGETABLE PRESERVES | 2001 |
|
RU2194412C2 |
METHOD OF PRODUCING MEAT-AND-VEGETABLE PRESERVES | 2001 |
|
RU2194413C2 |
METHOD FOR OBTAINING VEGETABLE SEASONINGS | 2001 |
|
RU2206234C2 |
TOMATO PASTE PRODUCTION METHOD | 1991 |
|
RU2005388C1 |
Authors
Dates
1994-04-15—Published
1992-09-28—Filed